Hot-Spiced Pork and Rice

This is really more like a pork and rice stew. It was really simple to put together and tasted awesome when it was done. The leftovers taste even better today.

I got the recipe out of "Ultimate Casseroles"- which is a supplemental magazine published by Better Homes and Gardens. I am such a sucker for the glossy magazines at the grocery store...with their photos of heartachingly-rich dishes on the cover...promising warmth and gooiness.

Anyhoo- I bought it and have now made 3 things out of it, with a 4th on the docket for this afternoon (Black Bean Lasagne to take to a New Year's gathering).

Here's the recipe:

2 to 2 1/4 pounds boneless pork shoulder roast (I used already cubed pork stew meat)
2 to 3 tablespoons vegetable oil
4 medium carrots, thinly sliced
1 medium yellow sweet pepper, cut into thin strips
1 8 ounce can water chestnuts (I didn't have any so I left them out)
1 large onion, chopped
1 cup uncooked long grain rice
1 14 ounce can chicken broth
1/2 cup water
1/4 cup soy sauce
2 tablespoons molasses
2 tablespoons white corn syrup
1 to 2 teaspoons red chili paste (I had curry paste and it was fine)
1 teaspoon five spice powder
1/3 cup sliced green onions for garnish

Preheat oven to 375 degrees. Cut meat into 3/4 inch pieces. In an extra large skillet, heat 2 tablespoons oil over medium high heat. Cook meat, half at a time, in hot oil til brown. Transfer meat to an ungreased 3 quart rectangular baking dish and stir in carrots, sweet pepper and water chestnuts. I didn't have a 3 qt. dish so I used my dutch oven and it worked fine.
Add the remaining oil to the skillet and cook onions til tender. Add rice, cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili paste and five spice powder. Cook and stir until it all comes to a boil. Add to meat mixture and stir to combine.
Bake, uncovered, about 1 hour or until meat and rice are tender. Let stand, covered, for 10 more minutes before serving. Garnish with green onions and serve.

This was so good! It was sweet and spicy and very warm. Next time I'll add more veggies. I think mushrooms and cauliflower would be great additions. You could really use any combination of meat and/or veggies you wanted.